Cauliflower in Cast Iron Pot Recipe
This dish can be used as a main or a side - would also be a great item to take to a party or a pot luck. Your friends won't be disappointed. If you can, use locally grown and organic cauliflower. You'll taste the difference.
Ingredients
- 2 heads cauliflower
- 2 Tbs. extra virgin olive oil
- 1 cup whole milk
- ¼ lb. Butter
- 2 Tbs. vadouvan (from www.le-sanctuaire.com)
- 1 tsp. Italian parsley
- Day old bread for toasting
- Fine sea salt to taste
Directions
- Slice the cauliflower about 1/8 of an inch thick.
- Season 1 and ¼ of cauliflower with olive oil and sea salt to taste.
- Roast in a 350 degree oven until slightly charred and tender.
- Start the butter in a cold sauce pot and place on medium heat. Allow the butter to melt, become foamy and turn golden brown.
- Remove brown butter from heat and add the vadouvan. Let vadouvan and butter sit for an hour.
- Add all but 1/4 of the remaining raw cauliflower to a sauce pot. Add the milk and just enough water to cover cauliflower. Add a teaspoon of sea salt and cook on low-medium heat until cauliflower is completely soft.
- Puree this mixture and strain through a fine sieve.
- Slice the day old bread as thick as you want and brush lightly with the vadouvan butter. Bake in a 350 degree oven for about 5-6 minutes. (At this time correct your seasoning on the roasted and pureed cauliflower).
- Season the remaining raw cauliflower with a touch of the vadouvan, parsley and sea salt.
- To create four individual servings, have 4 small serving pots, such as mini cast iron pots. Layer the roasted and pureed cauliflower and then the vadouvan butter continuously until the pot is filled. On top, add the raw cauliflower and the dish is ready to serve with the toasted bread.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 285 | 87% |
| Total Fat 32.33g | 40% |
| Saturated Fat 16.8g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 238mg | 10% |
| Potassium 115mg | 3% |
| Total Carbs 7.71g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.47g | 2% |
| Protein 3.21g | 5% |
Languages
Reviews
August 27, 2008
I'm not vegan or vegetarian, but this was a home run of a main. Strongly recommend.I've cooked/tasted this recipe!
August 27, 2008
Great tasting and resonably easy to make.I've cooked/tasted this recipe!
August 27, 2008
Simply unbelievable. Got the vadouvan at Whole Foods. Highly recommend and can be used as a main. Big dish.I've cooked/tasted this recipe!
August 27, 2008
Great introduction to an interesting spice! Surprisingly hearty.I've cooked/tasted this recipe!
August 27, 2008
I'm not a huge cauliflower fan, but I really enjoyed this preparation.I've cooked/tasted this recipe!
Comments
December 16, 2013Where do you find vadouvan butter? If I can't find it, can I use a substitute?
What would you recommend?
November 7, 2008I've enjoyed this dish several times at Ubuntu, thanks for the recipe!!
